To make the filling, put the oil in a frying pan, add the finely chopped onion, as well as the garlic, also finely chopped, leave cook everything for ten minutes so so.
We then add the cod loins that we will have desalted, for a day or two, depending on the thickness, changing the water frequently and always keeping it in the fridge.
As the fish cooks, we separate the flakes. When stop being transparent add the flourstirring well to cook for a few minutes.
Add the prawns and fry everything together. Next we are adding the milk to form the bechamel. Cook without stopping stirring until it thickens, rectify the salt, remove and let cool.
For the sauce, we will start by chopping the onion and garlic in the oil. When it is already transparent, add the peppers and sauté everything together for five or six minutes. Add the liquid cream and let reduce, blend with a blender.
When the sauce is made, fill the peppers with the farce, place them in a saucepan, pour the sauce over the top and the bake for 15 minutes at 180 degrees.